The ninth edition of the incredibly popular Le
Cuisinier Imperial (1st edition, 1806); this is the
first edition of the title appearing thus. This "dispensatory" was published
in at least 32 successive editions, with titles that varied according to prevailing
political circumstances; in 1817, at the time of the Restoration, it became
Le Cuisinier Royal, and in
1852, in its 22nd edition, Le
Cuisinier National. This culinary encyclopedia continued to be
the basic reference book for professional cooks throughout the 19th
century.